This recipe is all about celebrating the simplicity of an ingredient when it is in season and its flavour is at its best. I bought these lovely carrots at a farm shop with the tops still attached, the first I’d seen like that this year so I had to buy them! At first, thinking they will be perfect to go with a roast dinner but afterwards thinking, NO! They need to be the star of the show. So keeping it simple and letting the carrots do the talking, this is how I made this New Season Roast Carrot and Coriander Salad.
1 x Bunch of early season Carrots (with Tops still attached)
1 Handful x Coriander (chopped)
50g x Dried Cranberries (chopped)
200ml x Créme Fraîche
1 x Clove of Garlic (minced)
1 tbsp x Olive Oil
Sea Salt and Black Pepper
500ml x Vegetable oil or Sunflower Oil for deep frying
- 1. Start by trimming the carrot tops from the carrots leaving around 2.5cm on each one. Wash the tops in cold water and pat dry with a clean tea towel.
- 2. Give the carrots a good scrub to remove any dirt. I prefer not to peel them but if you do that’s fine too. Give them a rinse and pat them dry.
- 3. Lay your carrots into a roasting tray and drizzle them with 1 tbsp of olive oil, give them a generous sprinkle of sea salt and black pepper. Now its time to get your hands in and make sure every carrot has a little coating of olive oil and seasoning. Place in a preheated oven at 190°C for 30 – 40 minutes.
- 4. Meanwhile, heat your deep fat fryer if using or a deep pan with at least 2 inches of oil to 190°C. Drop your carrot tops in (in small batches) they will pop, crackle and spit a little bit so take care when doing this. As soon as they stop crackling they are done. Remove from the oil and place on some kitchen paper, give a little sprinkle of sea salt.
- 5. To make the dressing place the créme fraîche into a bowl with chopped coriander, a clove of garlic minced, the chopped coriander and a pinch of salt and pepper. Give everything a mix.
- 6. Serve on a large plate by stacking up the roasted carrots followed by dried cranberries, lay the crispy carrot tops over and generously pour over the coriander créme fraîche dressing.